Roast Squash with Giant Couscous & Feta

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Trim the end off the squash and peel it. Slice the squash in half and scoop out the seeds (see our tip on how to use them). Chop the squash into 1-2cm pieces. Peel the red onions and slice into 2-3cm thick wedges. Slide the squash pieces and onion wedges into a large roasting tin. Season with a pinch of salt and pepper, and pour 1 tbsp oil over the top. Toss to coat the veg, then slide the tin into the oven. Roast for 40 mins, turning halfway, till the squash and onions are tender and slightly caramelised on the outside.

2. Meanwhile, peel and thinly slice the garlic clove. Halve the cherry tomatoes. Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide the garlic and tomatoes into the pan and season with a pinch of salt and pepper. Add a little pinch of dried chilli flakes (chilli flakes are spicy, so use as much or little as you prefer. You can add more later), and 1 tsp dried oregano. Fry the tomatoes for 5-6 mins, stirring occasionally, till they start to soften and collapse.

3. Fill up your kettle and boil it. When the tomatoes are ready, pour the giant couscous into the pan. Pour 350ml hot water from the kettle into the pan and stir well. Bring the pan to the boil, then reduce to a low simmer. Pop a lid on the pan and simmer for 15 mins, till the giant couscous is tender.

4. Roughly chop the mint leaves. When the giant couscous is cooked, removed the pan from the heat. Scatter in the chopped mint. Grate in the lemon zest and squeeze in the juice. Drizzle in 1 tbsp oil and fold together.

5. When the veg in the oven have roasted, transfer them to the pan with the couscous and fold together. Taste the couscous and add a little more salt and pepper, if needed.

6. Divide the couscous and veg between plates. Crumble the feta over the top and serve.